Seared Duck Breast with Cherry-Port Reduction, Roasted Brussels & Creamy Polenta

Crisp-skinned duck breast is a French bistro favorite, prized for rich flavor when seared skin-side down until golden. Here it meets a glossy cherry-port reduction beside roasted Brussels sprouts and creamy polenta for an elegant dinner plate.

Serves 4

Estimate for one serving

• 710 cal
• 38g protein
• 52g carbs
• 36g fat
• 7g fiber

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Ingredients

• 4 (6-oz each) duck breasts
• 10 oz pitted fresh cherries
• 3/4 cup port wine
• 2 tbsp balsamic vinegar
• 1 large shallot
• 1.5 lb brussels sprouts
• 1 cup polenta (cornmeal)
• 2 cups whole milk
• 2 cups chicken stock
• 4 tbsp butter
• 4 sprigs fresh thyme
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp kosher salt
• 3/4 tsp black pepper

Instructions

1. 1Score duck skin in crosshatch, season both sides with salt and pepper. Let sit 20 min at room temp.
2. 2Trim and halve brussels sprouts. Toss with olive oil, salt, pepper and thyme sprigs. Roast at 425°F for 22 min, shaking once.
3. 3Bring milk, stock, salt and 1 minced garlic clove to simmer. Whisk in polenta; cook on low 18–20 min stirring often. Finish with butter.
4. 4Heat olive oil in heavy skillet over medium. Sear duck skin-side down 8–10 min until fat renders and skin is deep golden. Flip, cook 4–5 min for medium-rare (internal 135°F). Rest 8 min.
5. 5In same pan, sauté finely diced shallot 2 min. Add halved cherries, port, balsamic and remaining thyme. Simmer 6–8 min until reduced to glossy sauce. Swirl in butter.
6. 6Slice duck against grain. Plate polenta, brussels, fanned duck and generous spoonful of cherry-port sauce.